Kung Pao Chicken Tacos (Based on Cooking Light recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2-3 boneless, skinless chicken breasts (recipe called for 6 skinless chicken thighs)3 tablespoons lower-sodium soy sauce, divided1/4 cup plus 1 1/2 teaspoons cornstarch, divided1/4 teaspoon kosher salt1 tablespoon canola/olive oil, divided1 1/2 tablespoons honey(1 tablespoon dark sesame oil - I omitted b/c I didn't have any)2 teaspoons rice vinegar1 teaspoon sambal oelek (ground fresh chile paste)1 large garlic clove, minced3 tablespoons coarsely chopped dry-roasted peanuts 3/4 cup diagonally sliced celery (about 2 stalks) 1/3 cup sliced green onions1/2 medium red bell pepper, thinly sliced 4 lime wedges Serve in 8 6-in corn tortillas (not calculated in recipe calorie total)
1. Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.
2. Heat a large skillet over medium-high heat. Add 0.5 tablespoon canola/olive oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 0.5 tablespoon canola oil and coated chicken.
3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.
4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.
Serving Size: Makes 8 servings in 6-in corn tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user TRACY41236.
2. Heat a large skillet over medium-high heat. Add 0.5 tablespoon canola/olive oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 0.5 tablespoon canola oil and coated chicken.
3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.
4. Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.
Serving Size: Makes 8 servings in 6-in corn tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user TRACY41236.
Nutritional Info Amount Per Serving
- Calories: 147.5
- Total Fat: 5.1 g
- Cholesterol: 36.6 mg
- Sodium: 380.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.9 g
- Protein: 14.9 g
Member Reviews
-
BONMARCHE
3.5 ounces of boneless chicken breast is 165 calories. Chicken calories for this recipe is only 71, so approximately 1.75 ounces of meat in each taco. Sounds good based on ingredients, but I'd need at least 2 to satisfy me. Then add in 2 corn tortillas @ 60 calories each . Total - 420 calories. - 10/26/16